Can the White Almond Sour Cream Recipe be doubled?

In short, yes!! When I double the recipe, I use 1 tablespoon of almond extract and 1 tablespoon of vanilla extract . Yes, it's a tiny bit more than doubled, but it works for me. I use homemade vanilla extract and McCormick Almond Extract . For those who don't like almond extract, I've also used all vanilla, or substituted vanilla bean paste ... totally delish!! I'm sure other flavors/extracts would work just as well.

WASC stands for white almond sour cream cake. It’s a doctored cake mix that creates a soft, moist, slightly dense cake that’s perfect for decorating and stacking.

What does white almond sour cream cake taste like?

This sour cream almond cake has a light almond flavor with hints of vanilla. It tastes like a classic white almond wedding cake you’d get from a bakery.

Can I make this without almond extract?

Yes! You can replace the almond extract with more vanilla if you prefer a classic vanilla flavor.

Why add sour cream to a cake mix?

Sour cream adds richness and moisture, giving this white almond sour cream cake its tender crumb and bakery-quality texture.

Can I use whole eggs instead of egg whites?

Yes. I actually prefer whole eggs, but you can use egg whites for a brighter white cake, or whole eggs for convenience. The texture will still be great either way.

Is this a good recipe for wedding cakes?

Absolutely. This white almond sour cream wedding cake is sturdy enough for stacking and holds up well for tiered cakes, making it a popular choice for decorators.

Can I use a different cake mix brand?

Yes, but Pillsbury is a favorite for this recipe. Any white cake mix will work for a white almond cake with box mix.

Can I turn this into cupcakes?

Yes! This recipe works great for cupcakes. Bake for 18-19 minutes or until a toothpick comes out clean.

How should I store this cake?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze unfrosted layers for longer storage.

Why is my cake dense?

This almond sour cream cake is meant to be slightly dense for stability, but overmixing or adding too much flour can make it heavier than intended. Mix just until combined for best results.

Can you make other cake flavors with the WASC recipe?

I have not personally tried using other flavors of cake mix, but I've read about it and other cake decorators say that yes, you can do chocolate, lemon, butter and more! I have substitution suggestions listed above. I'd love to hear if you try!

White Almond Sour Cream Cake Recipe

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4.7 from 21 reviews

Recipe by Rose

Prep Time5
Cook Time40
Total Time45 minutes
Yield24 1x

Description

This White Almond Sour Cream Cake recipe (also known as WASC cake) is a baker’s favorite for a reason. It’s soft, moist, and full of that classic bakery-style flavor, making it perfect for everything from birthdays to a white almond sour cream wedding cake. Made with a doctored cake mix, this recipe delivers the rich taste and tender crumb of a traditional almond wedding cake recipe with an easy, reliable process.

Ingredients

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1 (15.25 oz) white cake mix - I use Pillsbury White Cake Mix
1 cup (200g) sugar
1 1/2 cups (185 g) all-purpose flour (OR 1 cup of AP flour + 1/2 cup extra cake mix)
1 1/3 cup (360 ml) water
1 tsp. (5 ml) vanilla extract
1 tsp (5 ml) almond extract (or omit the almond and do 2 tsp. of vanilla)
4 egg whites (for true white) or 3 whole eggs
1 cup (8 oz. or 245 g) sour cream
2 Tbsp. (30 ml) vegetable oil

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Instructions

1. Preheat oven to 325°F. Prepare two 8-inch pans with cake goop or cake release spray.
2. n a very large mixing bowl, add all of the dry ingredients. Use a whisk to stir everything together until it is evenly combined and there are no lumps.
3. Add in the liquid ingredients.
4. Using a hand mixer or stand mixer, beat on low speed for 2–3 minutes, just until the batter is smooth and fully combined.
5. Divide the batter evenly into your prepared pans.
6. Bake for 40-45 minutes.
7. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. You can also press down on the center of the cake – if it springs back, the cake is ready.

Equipment

Round Cake Pans

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Hand Mixer

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Measuring Cups and Spoons

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Notes

You can use 1 cup of flour plus an extra 3 ounces of cake mix, or substitute with an additional ½ cup of all-purpose flour instead. Both methods work well.
This recipe doubles beautifully for larger cakes or batches.
Yogurt (plain, Greek, or vanilla) can be substituted for the sour cream if needed.
This recipe yields about 7 cups of batter. It works well divided between two 8-inch pans, filled slightly more than halfway since the batter doesn’t rise as much as others.
You’ll get approximately 35–40 cupcakes. Bake cupcakes at 325°F for about 18–19 minutes. A heaping scoop (about 2–3 tablespoons of batter) works well for consistent sizing.
You can also bake this in a 9×13 pan, though the cake will be slightly thinner.
Cake mix sizes have decreased over the years, so adding either extra cake mix or extra flour helps maintain the original texture and structure of this white almond sour cream cake.
This cake is sturdy and reliable for decorating. It stacks well (even for tall tiered cakes), works great under fondant or buttercream, and can be carved. For best results when carving, chill the cake first.
For a whiter cake, use egg whites. For convenience, you can use whole eggs—the cake will have a slight yellow tint but still taste the same. If using carton egg whites, use 2/3 cup.
For pan sizing, you can follow standard cake batter charts, but this recipe tends to work best when pans are filled slightly more than typical recommendations.

Nutrition

Serving Size: One Slice
Calories: 323
Sugar: 32.5 g
Sodium: 133.8 mg
Fat: 10.3 g
Carbohydrates: 55.3 g
Fiber: 0.2 g
Protein: 2.6 g
Cholesterol: 3.4 mg

Find it online: https://rosebakes.com/white-almond-sour-cream-wedding-cake/